*Published on MindBodyGreen.
You won’t be disappointed with this creamy vegan-friendly dish! This scramble has a sweet and spicy Asian flare, and is super quick and easy to make.
The coconut oil gives the dish its sweetness, and the tahini gives it a nutty, warm flavoring.
I served my tahini scramble over baby kale, chard, and spinach, but it would be just as yummy over a quinoa or brown rice.
Makes 2-3 servings
Coconut Oil, 3-4 Tbsp
Garlic cloves, 2
Tahini 2-3 Tbsp
Tamari, 1 Tbsp
Lemon, juice of 1
Brussel Sprouts or Broccoli
Edamame, 1/4 cup
Garbanzo Beans, 1/2 cup
Garlic Chili Sauce or Siracha, optional
In a large skillet, heat the coconut oil, garlic, and the juice of half of a lemon. Once the oil and garlic have heated together, add the brussel sprouts. On medium heat, cover the brussel sprouts for 10-15 minutes to soften. Once the brussel sprouts are almost soft, turn down heat to low. Add tofu, edamame, garbanzo beans, tahini, tamari, and juice of half of a lemon.
Scramble together until all ingredients are married, and add garlic chili sauce or siracha to taste!
I like to make an additional tahini sauce to drizzle on the greens before topping with the scramble. In a separate bowl, mix together tahini, lemon juice, and tamari for an extra creamy dressing.